Catering like a pro : from planning to profit / Francine Halvorsen
Material type:
TextPublication details: New Jersey : John Wiley & Sons, Inc., c2004Edition: Revised EditionDescription: xiv, 334 pages ; 23 cmISBN: 9780471214229Subject(s): CATERERS AND CATERING -- HANDBOOKS, MANUALS, ETCLOC classification: TX 921 .H35 2004
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 921 .H35 2004 (Browse shelf (Opens below)) | c.1 | Available | NULIB000002025 |
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| GC TX 911 .W35 2012 Exploring the hospitality industry / | GC TX 912 .An53 2009 Hotel housekeeping : a training manual | GC TX 921 .A76 2011 Banqueting and catering management / | GC TX 921 .H35 2004 Catering like a pro : from planning to profit / | GC TX 921 .H36 2005 Off-premise catering management / | GC TX 921 .H47 [2019] vol.1 Catering management : a comprehensive guide to the successful management of hotel, restaurant, boarding house, popular cafe, tea rooms, and every other branch of catering, including a section on the law and the caterer / | GC TX 921 .L44 2019 Hotbox : inside catering, the food world's riskiest business / |
Includes index.
1. The client-centered approach to catering -- 2. Defining and achieving your goals -- 3. Learning from the pros -- 4. Setting up your business -- 5. Managing an event from introduction to conclusion -- 6. The staff and subcontractors -- 7. Choosing a location -- 8. Nonfood supplies -- 9. Food safety and sanitation -- 10. Menus -- 11. Recipe file -- 12. Beverages.
"This complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It's packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom - and recipes - from the biggest stars in catering."
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